Chicken Soup with Fennel and Farro

Once the temps dipped back down into the 50’s this past weekend I was ready to get back into action with my soup recipes! This Chicken Soup with Fennel and Farro came together in less than 45 minutes and is full of vegetables, grains, and herbs! If you want to make this a vegetarian soup you can simply omit the chicken, which is cooked in advance and shredded or cubed. What makes this soup unique is the substitution of fennel for celery. If you want to really WOW your eaters save the fennel fronds for a little garnish when serving your soup!

Chicken Soup with Fennel and Farro
Serves 4
A flavorful and hearty chicken soup made with cooked chicken, farro, herbs and fresh veggies.
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Prep Time
10 min
Cook Time
38 min
Total Time
48 min
Prep Time
10 min
Cook Time
38 min
Total Time
48 min
Ingredients
  1. 6 cups chicken stock
  2. 2 large fennel stalks, chopped
  3. 1 large carrot, chopped
  4. 1 medium onion, chopped
  5. 2 cloves garlic, minced
  6. 2 tablespoons olive oil
  7. Few sprigs of fresh thyme and sage, gathered with kitchen twine in a bouquet garni
  8. 2 bay leaves
  9. 1/2 cup uncooked farro
  10. 1 cup cooked chicken (optional)
  11. Salt and pepper to taste
Instructions
  1. In a medium-large pot or Dutch oven, cook the fennel, carrots, onions, and garlic in the olive oil. Season with a sprinkle of salt and pepper, and cook on medium-low heat for about 8 minutes, or until softened.
  2. Add the bouquet garni of fresh herbs, the bay leaves, the uncooked farro, the cooked chicken, and all the chicken stock.
  3. Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes. Season with salt and pepper to taste. Remove the bouquet garni and bay leaves before serving. Garnish each bowl with the fennel fronds.
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